OK - sorry it is a monday. I grill venison quite often and simply use fresh cracked black pepper and sea salt on both sides and then place on a hot (500 degrees) grill and seer both sides for about 3 minutes. That gives a nice crunchy outside with a medium inside. I also make a red wine based sauce for the top and add some garlic mashed potatos and a salad.

Steve has a lot of ideas on lamb in his books. I particluarly enjoyed the middle east style yogurt marinades you soak the meat in for days and still make use of them; simply unbelievable stuff. Deer depends a lot on the cut of course and you haven't specified what you're getting so I assume you mean a steak. Use any rub or marinade that you would typically use on steak from a steer, just remember that deer is very lean and cooking it much past medium will give you shoe leather. I'd recommend medium-rare. I enjoy rubs of the tex-mex variety on deer w/ cumin and of course you can't go wrong with dkirn's example either. Another good use would be kabobs. Goodluck and let us know what you decided/how it turns out.

I don't have any experience with venison, but lamb, particulary lamb chops. Salt and pepper and grill over a high heat to sear. Make them rare and serve with a tomato mint salsa. A good zinfadel wine goes very well.

Hey, thanks everyone. I have a sample pack of beef, venison, and lamb coming sometime the first of next week. I am going to try it all before I make a serious order. I have friend in Atlanta that reps for farms in Nea Zealand and they swear by the quality of the meats. I am starting a catering business where I live and am looking for something special to add to my menus, so I thought I would try these. I will let you all know how it turns out, or if you get tp Florida, i'll throw some extra on the grill and smoker.

As some have said here..Venison is a much leaner meat, so don't overcook it and it will be okay. This was in another post, but their is a site www.barbecuen.com Click on the recipe link at the top of the home page and page down the list of recipe's. There are a few for Lamb and Venison, including marinades that look pretty good. Just some information for you. Good luck..hope you post your results.

Portion loin into 2-3 oz. cutlets, season with salt and pepper, and coat with apples. Saute in a hot pan with a bit of butter until golden brown. Remove loin and deglaze the pan with the stock, adding syrup and sage. Bring mixture to a boil, then remove. Put the rest of the butter into a blender and then pour the mixture over it. Blend for 1 minute, then season to taste with salt and white pepper. Arrange several cutlets on each plate and ladle sauce over the top.